Chef Nancy Oakes’ award-winning contemporary American cooking has led to Boulevard’s consistent popularity. Seasonal starters might feature squash-blossom gnocchi with lobster and sugar snap peas, while entrées include a wood oven–roasted Berkshire pork-loin chop or grilled wild Pacific white sea bass with roasted prawns, roma tomatoes, white beans and chorizo. Desserts lean toward the classics, such as a Valrhona chocolate cake and a caramel-bottom vanilla crème brûlée.